Combine egg white, 1 tablespoon soy sauce, 2 tablespoons xiaoshing wine, and 1 tablespoon corn starch in a medium bowl and whisk until homogenous. Add chicken and toss to coat. Let marinate at room temperature for at least 20 minutes and up to three hours.,Meanwhile, combine remaining soy sauce, wine, and cornstarch in a small bowl and whisk to break up any clumps of cornstarch. Add chicken broth, lemon juice, lemon zest, sesame oil, sugar, and 1 tablespoon ginger. Whisk to combine. Set aside. Combine remaining ginger, garlic, and scallions in s amall bowl and set aside.,:,When all the charcoal is lit and covered with gray ash, pour out and arrange the coals in a pile on center of cooking grate. Place,______,: When ready to cook, add all but 1 tablespoon oil to wok and heat over high until shimmering. Add half of marinated chicken and cook, stirring and tossing until barely white, about 1 minute. Remove from wok with a slotted spoon and transfer to a bowl. Repeat with second half of chicken. Wipe out wok. Add half of remaining oil and heat until smoking. Add half of snap peas and cook, stirring until lightly charred, about 30 seconds. Transfer to bowl with chicken. Repeat with remaining oil and snap peas. Return chicken to wok and toss to combine. Add garlic/ginger/scallion mixture to center of wok and cook, tossing and stirring until chicken is cooked through and vegetables are just barely tender, about 30 seconds longer. Stir sauce and pour into wok (it should immediately start to boil). Toss all ingredients to coat in sauce and cook until lightly thickened, about 30 seconds. Season to taste with salt. Carefully transfer to a serving platter and serve.